chai pumpkin ginger butter
yields: approximately 4 1/2-5 cups
1/2 cup water, boiling water
5 darjeeling tea bags (or 2 tablespoons loose darjeeling tea leaves)
3 lbs raw pumpkin, peeled and and sliced
3 inch piece ginger root, peeled and chopped
1 cup granny smith apple, cored, peeled and chopped
1/2 cup apple cider vinegar
1/2 teaspoon kosher sea salt
1 cup dark molasses
2 tablespoons brown sugar
1. Pour the boiling water over the tea bags and allow to steep for about 5 minutes. Squeeze and discard the bags.
2. In a slow cooker, pour the tea and the rest of the ingredients. Cover with a lid and cook on high for 6 hours. You might need to stir it once or twice occasionally half way through cooking to move the ingredients around.
3. Once the ingredients are cooked they will be soft and tender. Using an immersion blender, blend until completely smooth (or transfer to a blender and blend until smooth). Transfer the hot pumpkin butter to clean glass jars. At this point you can can them or store in the refrigerator until ready to use.
yields: approximately 3lbs 10 ounces of pumpkin pickles with pickling syrup
3 lbs pumpkin sliced into 1/4 inch slices, peeled
5 tablespoons kosher sea salt
4 cups ice cold water
1 tablespoon fennel seeds, whole
3 inch piece stick of cinnamon, whole
1 tablespoon all spice, whole
3 bay leaves
11 ounces jaggery
1 cup apple cider vinegar
3 cups water
1. Using a small cookie cutter, cut out shapes (whatever shape you like) from the pumpkin slices. Stir the salt with the ice cold water in a large bowl. Add the cut shaped pumpkin pieces to the water, cover with cling film or a lid and leave in the refrigerator for at least 5 hours (7 hours) maximum.
2. In the mean time, during the last hour of the pumpkin soaking in the salt water, prepare the syrup. In a large thick bottomed stockpot, add the rest of the ingredients from the fennel to the water and stir on medium-high heat. Bring the contents to a boil and reduce to a gentle simmer. Remove the pickling liquid from stove, strain through a sieve and reserve the liquid.
3. Drain the cut pumpkin pieces in a colander and then rinse in cold tap water. Repeat this three times.
4. Place the pumpkin pieces in a large jar or an airtight container. Pour the pickling liquid over the pumpkin and store in the refrigerator for at least 4 days before opening. (You can probably, also can this for long term storage).